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Heavenly Peach Cobbler Cupcakes: A Sweet Summer Delight

These Heavenly Peach Cobbler Cupcakes capture the essence of summer with juicy peaches and a buttery crumble topping. Perfect for parties or picnics, they are a delightful twist on a classic cobbler.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 1 ½ cups fresh peaches, peeled and diced
  • ½ cup brown sugar
  • ½ cup all-purpose flour (for crumble topping)
  • ¼ cup unsalted butter, cold and cubed (for crumble topping)
  • 1 teaspoon ground cinnamon (for crumble topping)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Gently fold in the diced peaches.
  4. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
  5. In a small bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  6. Sprinkle a generous amount of the crumble topping over each cupcake. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve and enjoy!

Notes

Use fresh peaches for the best flavor. Avoid overmixing the batter to keep the cupcakes light and fluffy. Store in an airtight container for up to 3 days or freeze for up to a month.